When it comes to winter preserves, we often think of cucumbers and tomatoes. But there is a hero that undeservedly stays in the shadow of eggplant or zucchini — the patisson. Its dense flesh and unusual shape make it an ideal candidate for pickling, and in the company of sweet cherry tomatoes it reveals itself in a completely new way.

This recipe is not just a way to preserve the harvest. It guarantees that in winter your table will be adorned with a bright, healthy, and incredibly crunchy snack that will even appeal to those who are usually indifferent to preservation.

Why patissons, exactly?

Patisson is not only beautiful. From a nutritional standpoint, it is a true superfood:

• Low calorie count: only 19 kcal per 100 g of product.
• Friendly to diabetics: Thanks to its low glycemic index and pectin content, patissons help regulate blood sugar levels.
• Mineral balance: Rich in potassium, calcium, and iron, which are beneficial for the heart and blood vessels.

Unlike zucchini,

Step-by-step preparation:

1. Preparation. Wash the patissons thoroughly and cut off the stem ends. Rinse the cherry tomatoes and pierce each one with a toothpick at the stem attachment point (to prevent them from bursting).
2. Blanching. Drop the patissons into boiling water for 2–3 minutes, then immediately transfer them to a bowl of ice water for 5 minutes.
3. Layering. Spread herbs, garlic, and spices at the bottom of a sterilized jar. Pack the patissons tightly, interspersing them with the cherry tomatoes. Try to fill any gaps as densely as possible.
4. Pouring. Pour boiling water over the vegetables, cover with a lid, and leave for 15 minutes. Drain the water into a pot – this will serve as the base of our brine.
5. Cooking the brine. Add salt and sugar to the liquid. Bring to a boil, simmer for 2 minutes. Finally, add vinegar.
6. Finishing. Pour the hot brine into the jars up to the brim. Seal with sterilized lids. Turn the jars upside down, wrap them in a blanket, and leave until they cool completely.

Storage and serving

These patissons will be ready to eat in just 3–4 weeks, when they have absorbed the flavors of the spices and tomatoes. Store the jars best in a cool cellar or pantry.

Serve them as a standalone appetizer with strong drinks, add them to salads in place of cucumbers, or use them as a side dish with meat. The bright flavor of cherry tomatoes and the crunch of patissons will make any winter feast festive!